Chicken Ballotine ~ Happy Cooking - currently is being sought after by many commpany around us, one of them is We. they indeed have get used to use internet on smartphone to looking for information to be used inspiration. Therefore I give Information about Chicken Ballotine is can my Buddy make it inspiration.
my Buddy able to create Chicken Ballotine to take advantage of 17 ingredient 8 step. the following the steps for cook it.
The ingredients and seasoningsu for cooking Chicken Ballotine
- capable need to provide 1 Chicken Breast (with skin, butterflied).
- Please buddy prepare 1 Whole Chicken Leg (deboned, with skin).
- You need [Filling].
- capable need to provide too 2 pc Breakfast Strips (e.g. bacon).
- Also add 50 g Spinach.
- Please prepare 50 g Mozzarella.
- capable need to provide too 20 g Garlic (minced).
- Please prepare 1 pinch Salt.
- Buddy also needs 1 pinch Black Pepper.
- You need 1 Tbsp Olive Oil.
- Please prepare [Other Necessities].
- You need to prepare as needed Cling Wrap (good ones like Glad).
- Please buddy prepare as needed Salt.
- Also add as needed Black or White Pepper (for season).
- You need as needed Cooking Oil (for searing).
- Please prepare [Optional].
- Buddy also needs 4 pc Breakfast Strips (to wrap Chicken Breast).
The Step by step how to cooking Chicken Ballotine
- PREP CHICKEN: butterfly the Chicken Breast by firstly creating an incision with your knife starting from the thickest part. Once you made the incision, open up the Breast and gently pull the meat back as you continue to run your knife. Stop once the Breast thins out. Don't cut all the way through..
- HAMMER: Lay the Chicken flat and flatten them out into a uniform thickness..
- MARINADE: season both sides of the Chicken with Salt and Pepper. Set aside..
- FILLING: heat 1 Tbsp of Olive Oil in a hot pan. Fry the Garlic until fragrant and then add the Spinach, Salt and Pepper. Cook until the Spinach has wilted, then remove, set aside and let it cool..
- PREP ROLL: lay a sheet of Cling Wrap over a flat surface. Place the Chicken on the Cling Wrap. Then, lay one Breakfast Strip and top it off with Mozzarella and the Spinach Filling. Don't fill too much. With the Chicken Breast, line Breakfast Strips in a row on the Cling Wrap before you place the Chicken..
- ROLL: then, roll the Chicken as close and as tight as you can without spilling the Filling. Once the Chicken is rolled, wrap the Ballotine with the Cling Wrap. Tie of the ends, making sure they are close, tight and secure. Do this twice more to prevent punctures and leaks..
- POACH: bring a pot of water to a simmer or scalding and then put in the Ballotine. Poach for 30 minutes. After that, lift the Ballotine into a bowl. With a knife, pierce the Cling Wrap to drain any liquid. Discard the Cling Wrap..
- SEARING: heat 2-3 Tbsp of Cooking Oil in a hot pan. With a pair of tongs, sear the surface of the Ballotine to until brown. I serve this with Sweet Tamarind Sauce..
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